Spaghettini with Cauliflower Pesto
Cauliflower is too often boiled, which hides its great taste and texture. Here it’s charred to bring out its naturally nutty flavor, which pairs perfectly with pasta. If it’s just dinner for two, refrigerate half of the pesto for an easy dinner on another night.
Ingredients
- 1 small head cauliflower, cored and cut into 1-inch (2.5-cm) florets
- Kosher salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
- 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
- 1/2 cup (2 oz./60 g) toasted almonds
- 2 Tbs. capers
- 2 garlic cloves, minced
- 1 lb. (500 g) spaghettini
- 1/2 cup (2 oz./60 g) freshly grated Parmesan cheese
Directions
Preheat a stove-top grill pan over high heat.
Season the cauliflower florets with salt and pepper. Place on the grill pan and cook, turning occasionally, until well charred on all sides, 6 to 8 minutes. Transfer to a food processor and add the olive oil, parsley, almonds, capers and garlic. Pulse until the mixture is well combined but still coarse. Set aside.
Bring a large pot of salted water to a boil. Add the pasta, stir and cook according to the package directions, stirring occasionally, until al dente. Drain and transfer to a serving bowl. Add the cauliflower pesto and Parmesan and toss to combine. Serve immediately. Serves 4 to 6.
Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)